Stir Fry Veggie Take Out
Bring the vibrant flavors of your favorite takeout right to your kitchen with this quick and colorful Stir Fry Veggie Take Out recipe! Packed with fresh, crisp vegetables like broccoli, carrots, red bell pepper, and snow peas, this dish is a feast for the eyes and taste buds. Infused with a savory, tangy sauce made from soy sauce, oyster sauce, and sesame oil, and thickened to perfection with a cornstarch slurry, every bite delivers that authentic, restaurant-quality taste. Ready in just 25 minutes, this easy stir fry is perfect for busy weeknights and is served best over fluffy white or brown rice, garnished with sesame seeds and green onions for an extra pop of flavor and texture. Whether you're looking for a healthy dinner option or an irresistible way to enjoy your veggies, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 medium Red bell pepper, sliced
- 1 cup Snow peas
- 1 cup Baby corn
- 1 cup Mushrooms, sliced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 2 cups Cooked white or brown rice (for serving)
- 1 teaspoon Sesame seeds (for garnish)
- 2 stalks Green onions, thinly sliced (for garnish)
Instructions
Prepare all the vegetables by washing and slicing them as instructed in the ingredients list.
In a small bowl, mix the cornstarch with the water to create a slurry. Set aside.
In another bowl, combine the soy sauce, oyster sauce, and sesame oil to create the stir-fry sauce. Stir well and set aside.
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the minced garlic and ginger to the hot oil and sauté for 30 seconds until fragrant.
Add the broccoli, carrots, and red bell pepper to the wok and stir-fry for 2 minutes.
Add the snow peas, baby corn, and mushrooms. Continue stir-frying for another 2-3 minutes until the vegetables are tender but still crisp.
Push the vegetables to the sides of the wok and pour the stir-fry sauce into the center. Stir slightly to heat through.
Stir in the cornstarch slurry to thicken the sauce. Mix well to coat the vegetables evenly.
Remove the wok from the heat and transfer the stir fry to a serving dish.
Garnish with sesame seeds and green onions.
Serve hot over cooked rice and enjoy!
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2825 mg | 123% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 25.0 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 331 mg | 25% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2015 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
